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INGREDIENTS

Fatet Chicken Musakhan with

  • 1500 g Chicken breast fillet
  • 1 tablespoon White ground pepper
  • 3 cloves Garlic
  • ½ cup lemon juice or 100 ml
  • 1 cup sumac or 100 g
  • 6 tablespoons olive oil
  • 4 medium units or 500 g onions, sliced
  • 1 cup or 250 ml of hot water
  • 2 cubes MAGGI Chicken Stock
  • 4 loaves Pita bread
  • 2 tablespoons Vegetable oil
  • 500 g yoghurt
  • 3 tablespoons of tahini or 30 g
  • 2 teaspoons Garlic powder
  • 6 loaves or 200g Iranian bread
  • 1 cup pine nuts or 150 g, fried until light brown
  • 1 cup canned chickpeas or 100 g
NUTRITIONAL INFORMATION

Fatet Chicken Musakhan with

  • Energy 706 (Kcal)
  • Protein 55 (g)
  • Carbohydrate 47 (g)
  • Total Fat 33 (g)
HOW TO PREPARE

Fatet Chicken Musakhan with

1
In a large mixing bowl, marinate the Chicken for 1 hour with pepper, garlic, half of the lemon juice, 1 tablespoon of the sumac and half of the olive oil.
2
Fry whole chicken breasts and the marinate sauce and Onions in a frying pan on medium-high heat for 15-20 minutes or until fully cooked.
3
Remove chicken from pan, in the same pan add remaining Sumac, Olive Oil, Lemon juice, Water and 2cubes MAGGI Chicken Stock, Cover and simmer for 20 min.
4
Roughly shred the chicken into strips and keep them in a warm place to retain the heat.
5
Cut Pita Bread into 2cm squares, fry in a frying pan till golden brown.
6
In a medium mixing bowl, whisk together Yogurt, Tahini and Garlic Powder.
7
In a serving dish, lay flat the Shraak Bread, pour half of the Sumac, and onion sauce over it, place the shredded Chicken over and top with the rest of the sauce.
8
Next layer the fried pita pieces on top of the sauce, and pour over the Yogurt and Tahini sauce.
9
Garnish with Pine Seeds & cooked Chick Peas and serve.
REVIEWS

Fatet Chicken Musakhan with

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